Guacamole
3 ripe avocados
1 med – large tomato diced
Juice of ½ lime
½ t salt
½ t pepper
Pit and mash avocados and add tomato, salt and pepper and lime juice
Mix together
Salsa
28 oz can crushed tomatoes
1 carrot, peeled and small diced
1 celery rib, strings removed and small diced
½ C onion, diced
½ – 1 C vegetable broth
1 clove roasted garlic, peeled and smashed
2 jalapenos or Serrano peppers, seeded and diced
½ t dried ancho chili pepper
½ t salt
2 t cilantro
1 t chili powder
1 t pure maple syrup
Squeeze of half lime
Saute’ carrot, onion, celery and garlic in large pot with a little vegetable broth, adding broth as needed
Add in peppers and spices and crushed tomatoes
Remove from heat and place in food processor and process until pureed
Add maple syrup and blend
Squeeze lime in and pulse
Store in refrigerator. Makes 1 quart.
Note: In my experience, fresh peppers can be much milder in heat than jarred peppers so add to your taste.
Bean Dip
2 cups beans, cooked
½ C onion, diced
1 clove roasted garlic, smashed
1 – 2 C vegetable broth
½ t cumin
½ t chili powder
¼ t paprika
½ t salt
¼ t pepper
Saute’ garlic and onion in large pot in a little vegetable broth, adding broth as needed
Add spices and stir well
Add beans and heat through
Place mixture into food processor and puree, adding vegetable broth to reach desired consistency.
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